Roasted Poblano Corn Chowder

Early autumn still means that peppers including poblanos are still abundant in overgrown summer gardens that are being prepared for the transition to the fall garden here in north Florida. This means as the fall bell rings there is time to still enjoy peppers in hearty soups and stews.

The mildly spicy Mexican poblano pepper is the highlight in this easy to prepare chowder.  The key to the flavor in this soup is roasting the poblano pepper which requires minimal skill and always delivers impressive results. This goodness is then simmered in a vegetable broth with milk creating a hearty base.  The addition of garlic, onion, celery, potatoes and corn with a pinch of cayenne make it all come to come together in a one pot wonder.

This roasted poblano corn chowder can also be made in large batches to serve up to a crowd or to freeze to enjoy throughout season.

Roasted Poblano Corn Chowder
Makes 12 (1 cup servings)
Recipe Adapted from Emily Bites

3 poblano peppers
1 red bell pepper, halved
3  Tablespoons olive oil
2 Tablespoons butter
2 cloves garlic, minced
1 medium onion chopped
1 celery stalk, chopped
1/4+ 1 Tablespoon flour
6 cups vegetable broth
2 cups whole milk
1-1/2 lbs. potatoes, diced
1 (16-ounces) package of frozen corn kernels
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1.  Pre-heat the oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Brush the outsides of the poblano and red peppers with the olive oil and set them on the baking sheet.  Place in oven to roast for approximately 30 minutes until the skin on the peppers is charred and peels off easily.   Peel the skins off peppers, and slice them open to discard the seeds.  Chop the peppers into small pieces and set aside.
2.  In a large pot, melt the butter over medium-high heat.  Add the garlic, onion, celery and sauté for approximately 5 minutes until the onions are translucent.  Reduce the heat to low and stir in flour to coat the vegetables. Cook for another 5 minutes, stirring frequently.  Turn the heat to high and slowly whisk in the vegetable broth, stirring constantly.  Add the milk and stir to combine.  Bring the soup to a boil and then reduce heat to a simmer for 5 minutes, stirring often.  Add the poblanos, red pepper, potatoes, and corn.  Simmer uncovered for 30 minutes.  Add the cayenne, salt and pepper and stir.

29 thoughts on “Roasted Poblano Corn Chowder

  1. This look delicious!Really I love autunm is my favorite season.Now we are in spring and love it.But is really short here and then begin summer really hot.I think fall time is perfect:)


  2. Love north Florida for our spring and fall gardens for fresh veggies! But I have one complaint about what you said about your soup, a one cup serving would NOT be enough and I'd have to make a double batch to have enough to freeze, ha ha! Sounds so tasty for a cool Sunday and football, thanks Velda!


  3. That is one hearty looking chowder Velva! I love the notion of roasting the Poblano. Unfortunately, pepper season is all gone in these parts but, from the looks of this chowder and how yummy it sounds, I'd be willing to buy me some poblano and whip some up. Sooooooo pinning:) Thanks for sharing, Velva…


  4. It is just a bit chilly here today and we have been looking at houses all day. Boy do I ever wish I was your neighbor. I would definitely be on your doorstep. This looks fantastic.


  5. You had me at corn chowder…and I'm so interested in the roasted poblano flavor. I have yet to work with them and I know I'd love it. This soup is perfect for this chilly/damp weather we're having here.


  6. We have a lot of poblano chillies in the garden this year, this looks a very different recipe to what we have tried before. Sorry I have not been visiting, no computer for the past month! Keep well Diane


  7. This looks very hearty. I could eat more than one bowl though. Hey, tomorrow we are supposed to get a cool front and cooler temps – wooHoo!! I am ready for Fall weather.


  8. Heck yes! Pinned this fast as I could and I can't wait to try it but I'll be using some of the Big Jim varieties instead of poblano. Great sounding recipe.


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